Ultra Moist Lemon Ricotta Pancakes

Light, fluffy and extremely moist, these ricotta pancakes deliciously flavored with lemon and lemon zest are a breakfast favorite!

Totally in love with ricotta for its soft and moist texture, I have been looking for a ricotta pancake recipe for quite a while now. I have tasted many different ones and they happen to be all very different. So after browsing dozens of ricotta pancake recipes, I finally came up with my own version matching my high expectations in terms of texture and flavor, and I have to say that I am very happy of the result.

Now I’ve got a new one and it’s already a breakfast favorite in my house, so I will probably make it again and over again for quite a while. So what’s so special about them? First of all, they feature ricotta cheese. Cheese in your pancakes, really? Oh yes, believe me! Ricotta has a rich and fresh texture, both firm and supple at the same time, with a slightly sweet flavor. It also has a high moisture content which makes it perfect for cheesecakes by the way – and actually here, the pancakes kind of taste like cheesecake too!

Not only the moist texture of the pancakes are brought by the ricotta cheese, but also by the buttermilk. As usual I prepare my homemade buttermilk as it is so quick and easy to make. If you have never made your own one before, here’s what you need to do: pour one tablespoon of lemon juice (or white vinegar) in measuring cup and fill with milk until you reach the 1 cup lever. Stir, and let sit for 10 minutes before using it. Nothing more or less. Easy, right? Buttermilk has this wonderful power to bring a very moist texture to your baking and I love using it in muffins or banana breads for instance (check these two amazing banana bread recipes here and here).

In addition to ricotta and buttermilk, I used here some whipped egg whites in my pancake recipe here. This is quite unusual actually. While folding the whipped egg white into the batter, there should be still white bits of egg whites floating in the batter (as for a magic cake), which is totally fine – combine gently but please do not overmix, as this is what will give the light and fluffy texture to the pancakes.

Don’t forget to add the lemon juice and zest to flavor your pancakes and bring a very refreshing taste. For a change, you can replace with some orange juice and zests from time to time. To serve, dust with icing sugar, and top with fresh berries (keep in mind that blueberries and lemon always pair very well), some fresh mint, and generously pour some maple syrup on top. Breakfast is ready!

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[…] are 14 of them, and among your favorites are the Shakshuka, the Madeleine strawberry charlotte, the Ultra moist lemon ricotta pancakes (they are now my number 1 pancake recipe, I just LOVE them!) and the Healthy lemon coconut energy […]